Dried Chile Japones 8 oz.

Reference: DCJ8OZ

Condition: New product

Japones Chile is a small, pointed chile, 2 inches long and 1/2 inch wide. This chile is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes.

More info

Japones are also known as Hontaka, Santaka or Oriental style chile peppers. Though they’re native to Mexico and widely used in Latin American and Caribbean cuisine, they are extremely popular in Japan and China as well. These peppers are very hot, measuring anywhere from about an 8 or 9 on heat scale of 1 to 10. Japones Chile is a small, pointed chile, 2 inches long and 1/2 inch wide. This chile is similar in appearance to the De Arbol; though the walls of the Japones are thicker.

Cooking Ideas

Japones are an important ingredient in Sichuan cooking. Try them in stir fries, salsas and chutneys. These chiles are great for infused oils or added to breads, sauces and relishes. They can also be dry roasted and ground for an extra hot ground pepper.

Health Benefits

Chilies are loaded with vitamin A, a potent antioxidant and boost to the immune system.

Capsaicin, which it's present in chilies, has an antibacterial effect, so food cooked with chiles keeps for longer without spoiling.

Chiles are rich in vitamin C and are believed to have many beneficial effects on health.

The pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being.

Directions on how to Rehydrate

Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.

or

To reconstitute dried Chili pods, remove stem and seeds. Place chiles in a pot of water that is just about to boil. Remove from heat and allow to soak for 20-30 minutes or until tender. Once chiles are reconstituted, place in a blender or food processor to chop.

How to Store

Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.

Scoville Heat Unit

Variety

Scoville Units

Trinidad Scorpion "Butch T"

1,463,700

SUPER

HOT

Bhut Jolokia Pepper

1,041,427

Dorset Naga Pepper

923,000

Red Savina Pepper

350,000 - 580,000

Jamaican Hot Pepper

100,000 - 200,000

Rocoto Pepper

50,000 - 100,000

Pequin Pepper

75.000

H OT

Super Chilli Pepper

40,000 - 50,000

Cayenne Pepper

30,000 - 50,000

de Arbol Pepper, Japones

15,000 - 30,000

Aji Pepper

12,000 - 30,000

Serrano pepper

5,000 - 23,000

MEDIUM

Hot Wax Pepper

5,000 - 10,000

Chipotle

5,000 - 10,000

Jalapeno Pepper

2,500 - 8,000

Guajilla Pepper

2,500 - 5,000

Pasilla Pepper

1,000 - 2,000

M ILD

Ancho Pepper

1,000 - 2,000

Anaheim Pepper

500 - 2,500

Pimento Pepper

100 - 500

Bell Pepper

0

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Dried Chile Japones 8 oz.

Japones Chile is a small, pointed chile, 2 inches long and 1/2 inch wide. This chile is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes.